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Chicken & Zucchini Muffins

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45min

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12 servings

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These savory muffins are packed with tender chicken, shredded zucchini, and sharp cheddar cheese. The combination of ingredients creates a moist and flavorful muffin that's perfect for a quick breakfast, lunch, or snack on the go. These muffins are a great way to use up leftover cooked chicken and zucchini from your fridge.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat Oven

Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.

2
Mix dry ingredients

In a large bowl, whisk together the flour, baking powder, salt, and black pepper.

3
Shred zucchini

Grate the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.

4
Shred chicken

Using two forks, shred the cooked chicken into small pieces. Set aside.

5
Mince garlic

Peel and mince the garlic cloves. Set aside.

6
Mix wet ingredients

In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.

7
Combine mixtures

Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

8
Add remaining ingredients

Fold in the shredded zucchini, shredded chicken, minced garlic, and cheddar cheese until evenly distributed.

9
Fill muffin cups

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

10
Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

11
Cool and serve

Remove the muffins from the oven and let cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature. Enjoy!

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